Title

Double-Decker Salmon Sandwich

Subject

salmon

mayonnaise

celery

dill pickle

mustard

bread

lettuce

tomato

radishes

French fried onion rings

Parmesan cheese

eggs

milk

butter

Description

Double-Decker Salmon Sandwich

1 can (7-3/4 oz.) salmon 12 slices buttered bread
1/3 cup mayonnaise Lettuce
1/4 cup chopped celery 1 tomato, thinly sliced
2 tablespoons chopped Radishes and French fried
dill pickle onion rings
1 teaspoon prepared mustard

Drain and flake salmon. Combine with mayonnaise, celery, pickle and
mustard. Spread salmon mixture over four slices of bread. Top with lettuce
and another bread slice. Arrange tomato slices over bread and top with
lettuce and final bread slice. Cut in half to serve. Garnish with radishes and
French fried onion rings. Makes 4 sandwiches.

Variations:
Open Face Sandwiches: Spread salmon sandwich filling over four slices
of buttered bread. Top with tomato slices and grated Parmesan cheese.
Place under broiler and heat through.
French Fried Sandwiches: Spread 4 slices buttered bread with salmon
filling, omitting tomato and lettuce. Top with 4 buttered slices of bread.
Combine 2 beaten eggs with 3/4 cup milk and 1/2 teaspoon salt. Dip
sandwiches into egg mixture and saute in butter until golden brown on
both sides.

Back:

[Photo of Double-Decker Salmon Sandwich showing completed sandwich cut and plated with radishes, lettuce, and French fried onion rings]

---

# Double-Decker Salmon Sandwich

## Ingredients

- 1 can (7-3/4 oz.) salmon
- 1/3 cup mayonnaise
- 1/4 cup chopped celery
- 2 Tbsp chopped dill pickle
- 1 tsp prepared mustard
- 12 slices buttered bread
- Lettuce
- 1 tomato, thinly sliced
- Radishes and French fried onion rings

## Instructions

1. Drain and flake salmon.
2. Combine with mayonnaise, celery, pickle, and mustard.
3. Spread salmon mixture over four slices of bread.
4. Top with lettuce and another bread slice.
5. Arrange tomato slices over bread and top with lettuce and final bread slice.
6. Cut in half to serve.
7. Garnish with radishes and French fried onion rings.

Makes 4 sandwiches.

## Variations

### Open Face Sandwiches

1. Spread salmon sandwich filling over four slices of buttered bread.
2. Top with tomato slices and grated Parmesan cheese.
3. Place under broiler and heat through.

### French Fried Sandwiches

1. Spread 4 slices buttered bread with salmon filling, omitting tomato and lettuce.
2. Top with 4 buttered slices of bread.
3. Combine 2 beaten eggs with 3/4 cup milk and 1/2 tsp salt.
4. Dip sandwiches into egg mixture and saute in butter until golden brown on both sides.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0006-20260609-0037

Coverage

Oregon, US